|2 cups||Plus 2 t flour|
|1½ teaspoon||Baking powder|
|¾ teaspoon||Baking soda|
|1 tablespoon||Vanilla extract|
|3 cups||Whipping cream|
|⅓ cup||Sifted powdered sugar|
|25 ounces||Cherry pie filling|
Combine first 6 ingredients in a mixing bowl. Stir until well mixed.
Add shortening, milk, and vanilla; beat mixture 3 minutes at low speed of an electric mixer, scraping sides of bowl occasionally.
Grease two 9 inch round cakepans; line bottoms with wax paper. Pour batter into pans. Bake at 350 for 30 to 35 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks.
Split cake layers in half horizontally to make 4 layers. Make fine crumbs using 1 cake layer; set crumbs aside. Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Place 1 cake layer on cake platter; spread with 1 cup whipped cream, and top with ¾ cup cherry pie filling. Repeat with 2nd layer, and then top with 3rd cake layer. Frost sides and top with whipped cream, reserving a small amount for garnish. Pat cake crumbs generously around sides of cake. Spoon or pipe whipped cream around top of cake; spoon remaining pie filling on center of top. Chill well. You can add several layers as required by baking more batter.
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